Zesty Thai-Style Tempeh Noodle Bowl

Name: Zesty Thai-Style Tempeh Noodle Bowl with fish sauce, peanuts & fresh herbs
Total time: 15 min
Yield: 2
Cuisine: Thai
Ingredients: 100 g Rice noodles; 400 g Vegetable mix with cabbage; 20 milliliters Fish sauce; 10 milliliters Reduced salt soy sauce; 1 piece Garlic; 10 g Ginger paste; 160 g Diced tempeh; 20 g Unsalted peanuts; 1 piece Lime; 10 g Mint, coriander & Thai basil; 3 tablespoon Sunflower oil; 1 tablespoon Brown sugar; to taste Sambal; to taste Salt and pepper

with fish sauce, peanuts & fresh herbs

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Tempeh is not only packed with probiotics and nutrients, but it also absorbs marinades well, making it ideal for stir-fries, salads, and grilling!

Tags:

Calorie Smart

Allergens:

Vis

•Soja

•Tarwe

•Gluten

•Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

50 g

Rice noodles

200 g

Vegetable mix with cabbage

10 milliliters

Fish sauce

(Contains: Vis)

5 milliliters

Reduced salt soy sauce

(Contains: Soja, Tarwe, Gluten)

½ piece

Garlic

5 g

Ginger paste

80 g

Diced tempeh

(Contains: Soja, Tarwe, Gluten)

10 g

Unsalted peanuts

(Contains: Pinda's May be present: Pistachenoten, Macadamianoten, Amandelnoten, Noten, Hazelnoten, Pecannoten, Sesamzaad, Walnoten, Paranoten, Cashewnoten)

½ piece

Lime

5 g

Mint, coriander & Thai basil

Not included in your delivery

1.5 tablespoon

Sunflower oil

½ tablespoon

Brown sugar

to taste

Sambal

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2806 kJ

Calories671 kcal

Fat32.1 g

Saturated Fat4 g

Carbohydrate67.4 g

Sugar18.7 g

Dietary Fiber7.7 g

Protein25.6 g

Salt3.5 g

Potassium105.7 mg

Calcium11.2 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Wok or sautépan

•Tall-Sided Pan

•Bowl

Cooking Steps

Boil plenty of water in a pot or saucepan.
Cook the rice noodles for 4 - 5 minutes until al dente.
Reserve some of the cooking liquid, then drain and return to the pot.
Drizzle with sunflower oil, then toss well to coat and set aside.

Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. Fry the vegetable mix for 6 - 8 minutes, seasoning with salt and pepper.
Crush or mince the garlic.
Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the tempeh with the garlic and the ginger paste for 4 - 5 minutes.
Deglaze with 1 tbsp cooking liquid per person.

Quarter the lime.
In a bowl, combine the fish sauce* with the soy sauce and the sugar, along with (per person) 1 tbsp cooking liquid and the juice of a quarter lime.
Add the sauce and the noodles to the vegetables, along with some sambal as preferred.
Toss well and stir-fry for 1 - 2 minutes over high heat. Season with salt and pepper.

*Take care, this ingredient is salty! Use as preferred.